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How to make Meringues

By Nicolas Hortense


Perth, WA, AU

 Perth, WA

Recipe Level

Prep Time

10 Mins

Cook Time

50 Mins




About Recipe

A basic guide showing you how to not screw up a meringue. And how to achieve that crispy outside and that soft, pillow-like inside.


3 egg whites

150g of icing sugar

1 teaspoon creme of tartar (optional)

Cooking Procedure


n n n Pre-heat your oven to 110 degrees Celsius.n n n n n Line a baking tray with greaseproof paper or a silicone mat. n n n n n n Add your egg white to a clean bowl. Use an electric beater or whisk to beat the egg white to soft peaks, meaning that the peaks should still curl down when you lift up the whisk/electric beater.n n n n n n Gradually add your icing sugar while beating to stiff peaks. You want the mixture to be smooth and glossy. This would be a good time to add your creme of tartar if you're using it, and then whisk it through. n n n n n n Spoon nice big rustic blobs of meringue on your lined tray, or you can use 2 large spoons to quenelle your meringues. Bake in the oven for 50-60 minutes.n n n n n When you take the meringues out of the oven, set them aside for 5-10 minutes.n n n n n Carefully lift the meringues off the baking tray and transfer them onto a plate or store in a container.n n n n n n You can eat them just as they are, use them to garnish desserts you make in the future or you can make mini pavlovas etc. Enjoy!n n nnn  n


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